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Jun-Ling Tu, Jiao-Jiao Yuan
The thermal decomposition behavior of olive hydroxytyrosol (HT) was first studied using thermogravimetry (TG). Cracked chemical bond and evolved gas analysis during the thermal decomposition process of HT were also investigated using thermogravimetry coupled with infrared spectroscopy (TG-FTIR). Thermogravimetry-Differential thermogravimetry (TG-DTG) curves revealed that the thermal decomposition of HT began at 262.8 °C and ended at 409.7 °C with a main mass loss. It was demonstrated that a high heating rate (over 20 K·min -1 ) restrained the thermal decomposition of HT, resulting in an obvious thermal hysteresis...
February 13, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
David Bars-Cortina, María-Carmen López de Las Hazas, Alfred Benavent-Vallés, Maria-José Motilva
A preliminary study to evaluate the effect of dietary supplementation with olive phenols (oleuropein, hydroxytyrosol and secoiridoids), thyme phenols and a combination of these (5 mg per kg rat weight per day) on the α-tocopherol concentrations in the muscle and liver of healthy adult Wistar rats over 21 days was conducted. In addition, the excretion of α-tocopherol through the faeces was examined. The results demonstrated that the diet supplemented with some phenolic compounds of olive and thyme increased α-tocopherol (P < 0...
February 13, 2018: Food & Function
María Robles-Almazan, Mario Pulido-Moran, Jorge Moreno-Fernandez, Cesar Ramirez-Tortosa, Carmen Rodriguez-Garcia, Jose L Quiles, MCarmen Ramirez-Tortosa
Many beneficial properties have been attributed to the Mediterranean diet. Over the years, researchers have attempted to learn which foods and which food components are responsible for good health. One of these components is hydroxytyrosol, an important phenolic compound present in olive oil. Hydroxytyrosol is a molecule of high interest to the pharmaceutical industry due to its anti-inflammatory and antimicrobial qualities its role against cardiovascular diseases and metabolic syndrome and for its neuroprotection, antitumour, and chemo modulation effects...
March 2018: Food Research International
Dennis Fiorini, Maria Chiara Boarelli, Paolo Conti, Barbara Alfei, Giovanni Caprioli, Massimo Ricciutelli, Gianni Sagratini, Donatella Fedeli, Rosita Gabbianelli, Deborah Pacetti
The aim of the study was to identify new potential chemical markers of extra virgin olive oil (EVOO) quality by using a multicomponent analysis approach. Sixty-six EVOOs were purchased from the Italian market and classified according to their price as low price EVOOs (LEVOOs) and high price EVOOs (HEVOOs) costing 3.60-5.90euro/L and 7.49-29.80euro/L respectively. Sensory and chemical parameters strictly related to olive oil quality have been investigated, like volatile substances, polar phenolic substances, antioxidant activity, fatty acid composition, and α-tocopherol...
March 2018: Food Research International
Min Liu, Qiang Yong, Shiyuan Yu
Hydroxytyrosol (HT), a powerful antioxidant, clears free radicals and exhibits many biological activities. Because contents of HT are low in natural sources, bioconversion of oleuropein (OLE) to HT is of increasing interest. A biotechnological process was investigated to produce HT from OLE presented in olive leaf extract. Enzymatic hydrolysis using two cellulases with high BG activity, Novozymes CTec2 and commercial cellulase KDN (Qingdao, China), was carried out at 50 °C for 12 h followed by raising the temperature to 90 °C for chemical hydrolysis...
February 10, 2018: Biotechnology and Applied Biochemistry
Elena Fernández, Lorena Vidal, Antonio Canals
A novel approach is presented to determine hydrophilic phenols in olive oil samples, employing vortex-assisted reversed-phase dispersive liquid-liquid microextraction (RP-DLLME) for sample preparation and screen-printed carbon electrodes for voltammetric analysis. The oxidation of oleuropein, hydroxytyrosol, caffeic acid, ferulic acid and tyrosol was investigated, being caffeic acid and tyrosol selected for quantification. A matrix-matching calibration using sunflower oil as analyte-free sample diluted with hexane was employed to compensate matrix effects...
May 1, 2018: Talanta
Rebecca Lynn Johnson, Eleni Melliou, Jerry A Zweigenbaum, Alyson Elayne Mitchell
Oleuropein, ligstroside and related hydrolysis products are key contributors to olive bitterness, and several of these phenolics are implicated in the prevention of lifestyle age-related diseases. While table olive processing methods are designed to reduce oleuropein the impact of processing on ligstroside and related hydrolysis products (e.g. oleacein, oleocanthal, hydroxytyrosol glucoside, ligstroside aglycone, and oleuropein aglycone) is relatively unknown. Herein, levels of these compounds were measured in Spanish-style green (SP), Californian-style black ripe (CA), and Greek-style natural fermentation (GK) olives using rapid ultrahigh-performance liquid chromatography (UHPLC)-tandem mass spectrometry (MS/MS)...
February 9, 2018: Journal of Agricultural and Food Chemistry
Yuyu Xu, Lixing Wu, Aochang Chen, Chaoqi Xu, Qing Feng
Many studies reported that air pollution particulate matter (PM) exposure was associated with myocardial infarction (MI). Acrolein representing the unsaturated aldehydes, the main component of PM, derives from the incomplete combustion of wood, plastic, fossil fuels and the main constitute of cigarette smoking. However, the effect of acrolein on MI remains not that clear. In the current study, the effect of acrolein-exacerbated MI was investigated. In vivo, male Sprague-Dawley rats received olive leaf extract (OLE) followed by acrolein, then isoprenaline (ISO) was received by subcutaneous injection to induce MI...
February 7, 2018: International Journal of Molecular Sciences
Serkan Selli, Hasim Kelebek, Songul Kesen, Ahmet Salih Sonmezdag
BACKGROUND: Processing the olives involves varying consumption habits depending on the country. Different de-bittering methods affects the aroma and aroma-active compounds of table olives. So, this study focused on analyse the aroma and aroma-active compounds of black dry-salted olives by using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) techniques. RESULTS: A total of 39 volatile compounds with the content of 29,459 μg kg-1 were determined. Aroma extract dilution analysis (AEDA) was used for the determination of key aroma compounds of table olive...
February 1, 2018: Journal of the Science of Food and Agriculture
María Jesús Ramírez-Expósito, José Manuel Martínez-Martos
Functional roles of the angiotensin peptides of the renin-angiotensin system (RAS) cascade can be analyzed through their corresponding proteolytic regulatory enzymes aspartyl aminopeptidase (ASAP), aminopeptidase A (APA), aminopeptidase B (APB), aminopeptidase N (APN) and insulin-regulated aminopeptidase (IRAP). These enzyme activities generate active or inactive angiotensin peptides that alter the ratios between their bioactive forms, regulating several important processes such as the regulation of cardiovascular functions, body water regulation, normal memory consolidation and retrieval, but also cell growth, differentiation and apoptosis or the inflammatory response...
January 26, 2018: Biomedicines
Lucia Bartella, Fabio Mazzotti, Anna Napoli, Giovanni Sindona, Leonardo Di Donna
A rapid and reliable method to assay the total amount of tyrosol and hydroxytyrosol derivatives in extra virgin olive oil has been developed. The methodology intends to establish the nutritional quality of this edible oil addressing recent international health claim legislations (the European Commission Regulation No. 432/2012) and changing the classification of extra virgin olive oil to the status of nutraceutical. The method is based on the use of high-performance liquid chromatography coupled with tandem mass spectrometry and labeled internal standards preceded by a fast hydrolysis reaction step performed through the aid of microwaves under acid conditions...
January 26, 2018: Analytical and Bioanalytical Chemistry
Lorena Martínez, Gaspar Ros, Gema Nieto
Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its regular consumption has several beneficial effects such as antioxidant, anti-inflammatory, anticancer, and as a protector of skin and eyes, etc...
January 23, 2018: Medicines (Basel, Switzerland)
Francesco Orsini, Diletta Ami, Alessandro Lascialfari, Antonino Natalello
Protein aggregation underlies many human diseases characterized by the deposition of normally soluble proteins in both fibrillar and amorphous aggregates. Here, Atomic Force Microscopy (AFM) has been applied to investigate the ability to inhibit hen eggs white lysozyme (HEWL) fibrillogenesis by hydroxytyrosol (HT), one of the main phenolic components of olive oil. In this framework, HEWL is a useful and well-studied model protein whose amyloid-like fibril formation can be induced under experimental conditions where HT is more stable...
January 19, 2018: International Journal of Biological Macromolecules
Seda Yalcin, Matthias Schreiner
The effects of thermal oxidation at 60 °C on tocopherols (α, β, γ) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC-MS. Peroxide value of olive oil increased with treatment time until it reached to 56.6 meq/kg. α-Tocopherol, β-tocopherol and γ-tocopherol contents of olive oil decreased with treatment time. α-Tocopherol in olive oil was decomposed after 63 days of treatment. β-Tocopherol in olive oil was depleted after 33 days of treatment...
January 2018: Journal of Food Science and Technology
Isabella D'Antuono, Angelica Bruno, Vito Linsalata, Fiorenza Minervini, Antonella Garbetta, Maria Tufariello, Giovanni Mita, Antonio F Logrieco, Gianluca Bleve, Angela Cardinali
The effects of fermentation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di Cerignola (BDC), Termite di Bitetto (TDB) and Cellina di Nardò (CEL) were studied, highlighting also the cultivars influence. In BDC with starter, polyphenols amount doubled compared with commercial sample, while in TDB and CEL, phenolics remain almost unchanged. The main phenolics were hydroxytyrosol, tyrosol, verbascoside and luteolin, followed by hydroxytyrosol-acetate detected in BDC and cyanidine-3-glucoside and quercetin in CEL...
May 15, 2018: Food Chemistry
Lynda Medjkouh, Abderezak Tamendjari, Rita C Alves, Rahima Laribi, M Beatriz P P Oliveira
Olive fly (Bactrocera oleae R.) is the most harmful pest of olive trees (O. europaea) affecting their fruit development and oil production. Olive fruits have characteristic phenolic compounds, important for plant defense against pathogens and insects, and with many biological activities, they contribute to the high value of this crop. In this study, olives from 8 cultivars (Abani, Aellah, Blanquette de Guelma, Chemlal, Ferkani, Limli, Rougette de Mitidja and Souidi) with different degrees of fly infestation (0%, not attacked; 100%, all attacked; and real attack %) and different maturation indices were sampled and analysed...
January 4, 2018: Food & Function
Paola Costanzo, Sonia Bonacci, Luca Cariati, Monica Nardi, Manuela Oliverio, Antonio Procopio
A simple and very environmental friendly microwave assisted method to produce oleacein in good yield starting from the easily available oleuropein is here presented. The methodology is proposed to produce the appropriate amount of hydroxytyrosol derivatives to enrich a commercial oil for an oil which provides beneficial effects on the human health.
April 15, 2018: Food Chemistry
Yuanxin Sun, Dayong Zhou, Fereidoon Shahidi
No abstract text is available yet for this article.
April 15, 2018: Food Chemistry
Li-Qiang Zhi, Shu-Xin Yao, Hong-Liang Liu, Meng Li, Ning Duan, Jian-Bing Ma
Osteoarthritis (OA) is a common degenerative joint disease. Inflammation may exaggerate the catabolism and degeneration in the pathogenesis of OA. Hydroxytyrosol (HT) has been used in the management of inflammatory diseases. In addition, reports have revealed that autophagy was a therapeutic target of diseases caused by inflammation. Sirtuin 6 (SIRT6) has also been demonstrated to prevent OA development by reducing both the inflammatory response and chondrocyte senescence. However, the roles of SIRT6 and autophagy in cartilage and its underlying anti‑inflammatory mechanism are unknown...
December 27, 2017: Molecular Medicine Reports
Miriam Rossi, Francesco Caruso, Lorraine Kwok, Grace Lee, Alessio Caruso, Fabio Gionfra, Elena Candelotti, Stuart L Belli, Nora Molasky, Kathleen M Raley-Susman, Stefano Leone, Tomáš Filipský, Daniela Tofani, Jens Pedersen, Sandra Incerpi
We report the results of in vivo studies in Caenorhabditis elegans nematodes in which addition of extra virgin olive oil (EVOO) to their diet significantly increased their life span with respect to the control group. Furthermore, when nematodes were exposed to the pesticide paraquat, they started to die after two days, but after the addition of EVOO to their diet, both survival percentage and lifespans of paraquat-exposed nematodes increased. Since paraquat is associated with superoxide radical production, a test for scavenging this radical was performed using cyclovoltammetry and the EVOO efficiently scavenged the superoxide...
2017: PloS One
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